Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn
Indulge in the irresistible combination of sweet and salty with this Chocolate Covered Popcorn Boy Scouts Copycat Caramel Corn recipe! Perfectly air-popped popcorn is coated in a rich, buttery caramel glaze, baked to golden, crisp perfection, and then drizzled with velvety melted chocolate for a decadent finishing touch. Inspired by the beloved Boy Scouts’ treat, this homemade version offers a satisfying crunch and the perfect balance of flavors. Ideal for movie nights, gifting, or snack-time cravings, this recipe is a crowd-pleaser that can be made ahead and stored for convenient enjoyment. With ingredients like brown sugar, vanilla, and either milk or dark chocolate, each bite delivers a nostalgic yet elevated twist on the classic caramel corn.
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Recipe Information
Ingredients
- 1.5 cups (unpopped) Popcorn kernels
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 0.5 cup Light corn syrup
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 cup Dark or milk chocolate (chopped or chips)
- 1 teaspoon Vegetable oil (if needed for melting chocolate)
Instructions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
Prepare the popcorn by popping 1.5 cups of kernels to yield approximately 12-15 cups of popcorn. Remove any unpopped kernels. Spread the popped popcorn evenly over the prepared baking sheets.
In a medium saucepan over medium heat, melt the butter. Once fully melted, add the brown sugar, corn syrup, and salt. Stir well to combine.
Bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes without stirring.
Remove the saucepan from heat and carefully stir in the baking soda and vanilla extract. The mixture will foam slightly—this is normal.
Immediately pour the caramel over the popcorn, dividing it evenly between the two baking sheets. Use a spatula or wooden spoon to toss and coat the popcorn evenly with the caramel.
Place the baking sheets in the preheated oven and bake for 45-60 minutes, stirring every 15 minutes to ensure even coating and prevent burning.
Remove the caramel corn from the oven and let it cool completely on the baking sheets. As it cools, it will become crisp.
Melt the chocolate by placing the chopped chocolate or chips in a microwave-safe bowl. Heat in 15-20 second intervals, stirring in between, until smooth. Add a teaspoon of vegetable oil if the chocolate needs to be thinned slightly.
Drizzle the melted chocolate over the cooled caramel corn using a spoon or piping bag. Allow the chocolate to set completely at room temperature or in the refrigerator.
Break the popcorn into clusters and serve immediately, or store in an airtight container for up to a week to maintain freshness.
Nutrition Facts
Calories |
3772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.2 g | 207% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 586.3 g | 213% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 455.8 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
